YOUR SOLIN GENERATED RECIPE
Grilled Chicken Cucumber Quinoa Salad with Lemon Vinaigrette
Enjoy a bright and satisfying Mediterranean-inspired salad featuring tender grilled chicken, refreshing cucumber, nutty quinoa, and a burst of citrus from a homemade lemon vinaigrette. This dish is light yet filling, perfect to power your day with clean and balanced flavors.
INGREDIENTS
2.5 oz Chicken Breast (70g)
1/2 cup cooked Quinoa (93g)
1/2 cup chopped Cucumber (52g)
1/2 cup halved Cherry Tomatoes (75g)
2 tbsp diced Red Onion (20g)
2 tbsp crumbled Feta Cheese (28g)
1 tsp Olive Oil (5g)
1 tbsp Lemon Juice (15g)
1 tbsp Fresh Parsley
PREPARATION
Start by marinating the chicken breast with a pinch of salt, pepper, and half the lemon juice. Let it sit for 10 minutes.
Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 4-5 minutes on each side until fully cooked and internal temperature reaches 165°F.
While the chicken is grilling, fluff the cooked quinoa and place it in a large bowl. Add the chopped cucumber, halved cherry tomatoes, and diced red onion.
In a small bowl, whisk together the remaining lemon juice, olive oil, and chopped fresh parsley to make the vinaigrette.
Slice the grilled chicken into strips and add it to the quinoa salad. Drizzle the lemon vinaigrette over the salad and gently toss to combine all the flavors.
Finish by sprinkling the crumbled feta cheese over the top and serve immediately.